The dramatic skies of change are upon us. Here you see Clare determining what to cover with frost blankets and Jaime bulk harvesting beets.

Beastie Beets! We grew some whoppers this year. 
Golden Beet
Napa cabbage! We hauled in 12 bulk bins! Chances are we will be eating napa cabbage for the better part of the winter.
Split cone cabbage! This is what happens when you don't harvest them on time. The inner leaves keep growing and the outer leaves get too tight! 
Rutabaga! We thought we lost them, but here they are! ​

​Clare got this gorgeous sky picture while the weather was rolling in. 

​ Ahoy!

FIRST NOTE! we WILL BE AT MARKET this week! What? I know I said we wouldn't be but all this broccoli isn't going to eat itself! So come out and see me tomorrow!

We hauled napa cabbage all through the rainy weather. We have enough to keep us through the winter for sure! Next up, beets! We have so much good food to get out of the field. Reiteration: If you have any interest in volunteering either to harvest, haul 50lb bags, build bins, make jokes while we work, or feed us, you are invited. Just email me to figure out when is the best time for all parties involved. 

With the government shutdown affecting SNAP benefits for vulnerable populations, please consider donating to food pantry or food bank, checking on your neighbors, posting in your local buy nothing group if you have something to share. Also, please ask for help. In almost all struggles we see, community is the answer. Lets catch each other as much as we can.

Links:

• Find a link to Stockbridge Community Outreach Project here, with our most recent update. 
• Link to our 2026 Farm Membership agreement

About our Farm Membership (sign up sheet for perusal or use)

• From October onward, signups rollover to 2026 and won't expire until December 31st 2026
• You can use your balance right away!
• You can share your farm account with friends and family

This next part is for the farm members and may look funny to non members because of the merge tags.
 
Farm members! It is now time to assess your balance. Check the email for your stats!
​
We have 7 more markets of the 2025 season. Ask yourself these questions:

1. Will you use your balance?
   • If they answer to this is Yes, carry on. You could chose to add to your account now for the following year or wait. You may want to contribute to the Stockbridge Community Outreach project either way. (See link below)
   • If the answer was no, go to number 2
2. Do you plan on shopping with us next year?
   • If the answer to this is yes, add to your account and your whole balance will roll over.
   • If the answer is no
     • You could choose to do your best to spend the remainder of your balance.
     • You could donate some or all of it to the Stockbridge Community Outreach project (linked below)

If you have any questions or worries, please speak with me at market or email me. I am more than happy to troubleshoot your specific situation. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Meal Prep Roasted Veg (same recipe as last week. I highly recommend the butternut!)
• Member Info- 
  • <<Your Balance>><<Balance>>

<<Special Note>>Fresh From the Field- 
Greens:
Arugula
Bok Choi
Kale
Mustard
Pea shoots
Tatsoi

Herbs
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Butternut squash!
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cone Cabbage
Carrots!
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Kabocha squash!
Onions
Fingerling Potatoes
Watermelon radish
Daikon radish: Red, white, and purple
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Rutabaga

Roasted Vegetables

From practice

Ingredients

• Selection of vegetables, chopped to about the same size. I am not careful with this part as I prefer a variety of texture.
• A good mix:
  • beets, broccoli, turnip, squash
  • broccoli, squash, onion
  • cabbage, squash
• Oil or fat of choice. I use a glug or two of olive oil.
• Seasonings of choice:
  • Salt and pepper is a good basic one that lets you add your vegetables to other dishes throughout the week.
  • Chili honey
  • Lemon garlic
  • Balsamic vinegar
  • Mustard!

Instructions

1. Preheat oven to 425F and possibly tray/trays
2. Oil and season vegetables and spread them out on the tray.
   • You can mix them together as one dish or lay them out by type and mix them later in the week.
   • All your vegetables don't have to have the same seasonings
3. Roast for 15-20 minutes, do some flipping and stirring, then roast for 15-20 more. 
4. Check for tenderness. If they are caramelized but not tender, reduce heat to 300F and roast until they have desired tenderness.
5. Eat immediately or add them to dishes through the week:
   • Taco toppings or sandwich builders
   • Salad additives (especially roasted beets or butternut!)
   • Add to cooked proteins and grains!

Notes

• Recommended temperature: 
  A good starting point is 425°F. Some chefs recommend a two-step process: start at 425°F to get a good sear, then lower the temperature to 300°F to finish cooking and ensure tenderness. 
• Why high heat is important: 
  High heat helps bring out the vegetables' natural sweetness and achieves a desirable caramelization and slight crispiness on the outside. Lower temperatures will result in softer, steamed-like vegetables. 
• Avoid overcrowding: 
  Don't overcrowd the pan, as this will cause the vegetables to steam instead of roast. Give them enough space to allow for proper browning. 
• Cut uniformly: 
  Cut vegetables into uniform sizes to ensure they cook evenly. 
• Preheat your oven and pan: 
  Preheat your oven and consider preheating your baking sheet to help the vegetables start cooking immediately and get crispier. 

Beet babes! These golden beets are huge! I've been roasting them up weekly and adding them to salads. Check out my notes from the recipe below. Spoiler alert: it is yet another add vegetables to face recipe. 

Nature's beauty abounds. The sunsets are out of control. The blue sky is the bluest it can be. The little white asters that I wait for all year are decked out in blooms. And! The trees have finally decided to join the shift. I suppose it is now fall after all. 

As we saw Carla last week, here is Boomer. He looks like a pup in this picture but he is almost through his seventh year. Today I had to lock him in the truck because he was chewing on an irrigation line. ​

Ahoy!

​Ok. Eat butternut squash. Roast vegetables. Be outside in the dusk of 2025. Winter is coming, whether it announces itself or not. At the farm we are busying ourselves with the task of getting all of our roots and greens stored in the coolers so we have good food to eat through the winter. 

In the spirit of hauling vegetables in, we staying home from market next Saturday, October 25th. We will be hauling roots all week. If you have any interest in volunteering either to harvest, haul 50lb bags, build bins, make jokes while we work, or feed us, you are invited. Just email me to figure out when is the best time for all parties involved. 

About our Farm Membership (sign up sheet for perusal or use)

• From October onward, signups rollover to 2026 and won't expire until December 31st 2026
• You can use your balance right away!
• You can share your farm account with friends and family

This next part is for the farm members and may look funny to non members because of the merge tags.
 
Farm members! It is now time to assess your balance. Check the email or email me for your stats.

We have 8 more markets of the 2025 season. Ask yourself these questions:

1. Will you use your balance?
   • If they answer to this is Yes, carry on. You could chose to add to your account now for the following year or wait. You may want to contribute to the Stockbridge Community Outreach project either way. (See link below)
   • If the answer was no, go to number 2
2. Do you plan on shopping with us next year?
   • If the answer to this is yes, add to your account and your whole balance will roll over.
   • If the answer is no
     • You could choose to do your best to spend the remainder of your balance.
     • You could donate some or all of it to the Stockbridge Community Outreach project (linked below)

If you have any questions or worries, please speak with me at market or email me. I am more than happy to troubleshoot your specific situation. 

• Find a link to Stockbridge Community Outreach Project here, with our most recent update. 
• Link to our 2026 Farm Membership agreement

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Meal Prep Roasted Veg
• Member Info- 

​
Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Mustard
Pea shoots
Tatsoi

Herbs
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Butternut squash!
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Mustard
Onions
Peppers: (limited)
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish: Red, white, and purple
Tomatoes (limited)
Cherry Tomatoes (limited)
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Carrots

Roasted Vegetables

From practice

Ingredients

• Selection of vegetables, chopped to about the same size. I am not careful with this part as I prefer a variety of texture.
• A good mix:
  • beets, broccoli, turnip, squash
  • broccoli, squash, onion
  • cabbage, squash
• Oil or fat of choice. I use a glug or two of olive oil.
• Seasonings of choice:
  • Salt and pepper is a good basic one that lets you add your vegetables to other dishes throughout the week.
  • Chili honey
  • Lemon garlic
  • Balsamic vinegar
  • Mustard!

Instructions

1. Preheat oven to 425F and possibly tray/trays
2. Oil and season vegetables and spread them out on the tray.
   • You can mix them together as one dish or lay them out by type and mix them later in the week.
   • All your vegetables don't have to have the same seasonings
3. Roast for 15-20 minutes, do some flipping and stirring, then roast for 15-20 more. 
4. Check for tenderness. If they are caramelized but not tender, reduce heat to 300F and roast until they have desired tenderness.
5. Eat immediatly or add them to dishes through the week:
   • Taco toppings or sandwich builders
   • Salad additives (especially roasted beets or butternut!)
   • Add to cooked proteins and grains!

Notes

• Recommended temperature: 
  A good starting point is 425°F. Some chefs recommend a two-step process: start at 425°F to get a good sear, then lower the temperature to 300°F to finish cooking and ensure tenderness. 
• Why high heat is important: 
  High heat helps bring out the vegetables' natural sweetness and achieves a desirable caramelization and slight crispiness on the outside. Lower temperatures will result in softer, steamed-like vegetables. 
• Avoid overcrowding: 
  Don't overcrowd the pan, as this will cause the vegetables to steam instead of roast. Give them enough space to allow for proper browning. 
• Cut uniformly: 
  Cut vegetables into uniform sizes to ensure they cook evenly. 
• Preheat your oven and pan: 
  Preheat your oven and consider preheating your baking sheet to help the vegetables start cooking immediately and get crispier. 

Clare and Fergus harvesting tatsoi!

​New crops are still coming in! 

We lost our brussels sprouts. There. I said it. No one wanted to hear it. The good news is that we knew we lost them months ago and we planted some other bonus crops to compensate. 

Dill! Big beautiful bunches of dill are coming to market this week.

Beans! That's right! Beans after the first fall frost? How? Luck and frost blankets. 

Carrots! They won't be on the table tomorrow but expect to find them in the coming weeks.

​Extra lots of sprouting broccoli! Yay! What a wonderful new crop to have. You can see the frost sweeting the buds in this picture.

For vegetable farmers, the first fall frost is an event. It changes everything. Many crops, like the cold hardy spinach, kale, and collards, get sweeter! Some plants die if left unprotected, like the basil, tomatoes, and peppers. 

It is a clear delineation between summer and fall. It creates finite lists, an uncommon thing around here. Harvest all the potatoes. Build the tunnels. Turn in the old crops. When it kills the field tomatoes, it is sad, but also, it sets us free! No more  harvesting of hundreds of pounds of tomatoes every week!

So this week, we with respect, we move forward. With no choice in the matter. But I am looking forward to all that fall has to offer.

​A dew soaked dog on the center console. Carla barks. A lot. Don't even try to sneak up on me. Here she is, watching with her eagle eyes and olfactory prowess of an African Elephant!  (I 100% looked up to see which animal has the best sense of smell.)

Ahoy!
​
We still have so much broccoli. I have been eating so much broccoli and you should too. Best way, roasted. Check the "recipe" at the bottom. 

Other news?

• We are doing a second round of fundraising for the Stockbridge Community Outreach Project. Find a link here, with our most recent update. 
• Clare will be at market tomorrow! Yay Clare! Come out and thank this hard working hero!

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Roasted Broccoli

Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Mustard
Pea shoots
Tatsoi

Herbs
Basil
Cilantro
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Tomatoes- may be the last week! 
Cherry Tomatoes
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Carrots
Turnips

​Roasted Broccoli Slabs 

​From Rachel's mind

She told me, I did it. It was delicious.

Ingredients

• Broccoli
• Olive Oil
• Salt
• Lemon juice ( just thought of this and thing it would be AMAZING)

Instructions

1. Cut the broccoli. Cut off the stem (if you want, peel it and eat it!) Put the broccoli crown down and slice it into 2 or 3 flat slabs. 
2. Lay it on a pan and drizzle with olive oil and lemon juice, if using. Flip the pieces so that they are coated.
3. Sprinkle with salt
4. Roast at 450F for 10 minutes, flip and roast for 10 min more. Check for crispiness and roast to your desired level.

Notes

Don't waste that roastin' heat! Get some beets, onions, and squash on another pan and make dinner for a week!

Look at these chunky caterpillars! They are eating well. Anyone with more knowledge on the subject, please correct me, but I think the two with the horns are types of hawk moth larvae. The one on the dill is a yellow swallowtail caterpillar. It feels so late in the season to be seeing so many caterpillars. Just the other day I saw a monarch caterpillar. What a surprise.

​I harvested upwards of 200 pounds of broccoli this morning. I though to myself, well that escalated quickly! From a couple totes to a stack of bins! Get ready to brush up your broccoli recipes!

​Sunsets on the farm are one of my favorite things. I someone don't feel like I can take a picture good enough to give them justice anymore. I also don't get out to see them as much as I'd like because of the children's bedtimes. But last night we all made it out to play on the tractor, run the dogs, and watch the sun slink down. It was pretty nice. Enjoy these last warm nights while they exist!

See that rainbow bit by the sun? A sun dog. How the name was derived, I can't say. What I can say is that it is pretty! And it means there are ice crystals up there. 

​Greeting!

​We have so much broccoli, we renamed the month! 
We are plugging along. I don't know if you noticed how dang dry it is. It is scary dry. Don't touch the soil dry. We have to dig the potatoes and every time we do, the soil structure crumble in our hands. I should be plowing but I don't think I want to with ground so vulnerable. Please rain. 

In the meantime, eat some broccoli! Or laugh at my jokes at market. Or why not both! See you tomorrow.

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Fingerling Potatoes with Herb Vinaigrette

Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes


Coming Soon
Beans
Broccolini
Savoy and red Cabbage!
Carrots
Tatsoi
Turnips

Fingerling Potatoes with Herb Vinaigrette

From Simply Recipes

​This simple recipe combines boiled fingerling potatoes with vermouth, red onions, parsley, and an herbacious vinaigrette.


Ingredients

• 2 pounds fingerling potatoes, or small new potatoes, scrubbed and halved
• 1/4 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon fresh oregano leaves, minced
• 1/2 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium red onion, thinly sliced
• 1/4 cup dry vermouth
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the potatoes:Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.
2. Make the vinaigrette:While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.
3. Add red onions to vinaigrette:Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.
4. Sprinkle strained potatoes with vermouth:Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.
5. Toss with onions, parsley and vinaigrette:Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving.
   Serve slightly warm, room temperature, or chilled.

Notes